Easy Thai Noodle Salad

I really enjoy how this Easy Thai Noodle Salad with Mango and Spicy Peanut Dressing brings bold flavors, vibrant colors, and just the right kick of spice. The sweetness of mango, crunchy vegetables, and that creamy, spicy peanut dressing are a perfect match—and it’s super quick to put together.

This is one of my top picks when I want something light yet filling. It’s great for weekday lunches, meal prep, or a stress-free dinner that feels like takeout—but even better. To keep it vegetarian, leave out the fish sauce. For extra protein, add some grilled shrimp, tofu, or chicken. However you choose to serve it, this salad packs serious flavor.

It’s also a hit at gatherings like picnics, cookouts, or potlucks—and the colors make it hard to resist. One bite, and people are hooked by the flavor.

Ingredients 

For the salad:

• Linguini – Or your favorite long pasta. Cook al dente and rinse with cold water to stop the cooking. Toss with a little oil to prevent sticking.
• Ripe mango – Choose one that’s just slightly ripe so it’s easier to cut. Overripe mangos turn mushy and won’t hold their shape. Cut into thin strips.
• Red cabbage – You can use about ½ a bag of coleslaw mix. Shred it thin for the best texture.
• Carrots – Julienne or shred them thin. Pre-shredded carrots from a bag work in a pinch.
• Red bell pepper – Remove the seeds and slice as thin as you can.
• Green onions – I love slicing them on a bias for a prettier look!
• Fresh cilantro – Feel free to use the tender stems too, they’re flavorful.
• Fresh mint or Thai basil (optional).
• Roasted peanuts – Cashews work too, but I like peanuts best here.
• Lime wedges – Optional, for serving. Fresh lime wedges only.

For the spicy peanut dressing:

• Peanut butter – Use smooth peanut butter for this recipe. Chunky peanut butter won’t blend smoothly into the dressing. Use natural peanut butter without added sugar for best flavor.
• Soy sauce – Low-sodium is fine. Helps control the salt level.
• Fish sauce – You can skip it to keep things vegetarian. 
• Honey – Maple syrup or agave works as a substitute.
• Rice vinegar – Go for the unsweetened kind.
• Lime juice – Fresh lime juice only. Bottled lime juice tastes flat and won’t brighten the dressing.
• Sesame oil – Use toasted sesame oil. A little goes a long way—too much tastes overwhelming.
• Fresh ginger – Fresh ginger is key here.
• Garlic clove – Use a medium-sized clove. Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Sriracha – Adjust to taste—add more for extra heat or less if you’re sensitive to spice.
• Warm water – To thin the dressing. Add a tablespoon at a time until you reach the right consistency.

How to Make Easy Thai Noodle Salad

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by cooking the linguini according to the package directions until al dente. Drain the pasta and rinse it under cold running water to cool it quickly and prevent the noodles from sticking together.

Set the noodles aside to drain completely.

In a small bowl, combine all of the dressing ingredients. Whisk until smooth and creamy.

Gradually add warm water, a little at a time, whisking continuously until the dressing reaches a pourable consistency.

In a large mixing bowl, combine the cooled linguini, mango, cabbage, carrots, bell pepper, green onions, and fresh herbs.

Pour the dressing over the salad ingredients. Toss thoroughly until the noodles, vegetables, and mango are evenly coated with the dressing.

Transfer the salad to a serving bowl or platter. Garnish with chopped peanuts or cashews for added crunch.

Serve with lime wedges on the side, if desired.

Enjoy!

Chef Jenn’s Tips

• Always rinse the noodles to stop them from overcooking and sticking.
• Let the salad chill for 30 minutes in the fridge—it really enhances the flavor.
• Want more heat? Add extra sriracha or red pepper flakes.
• Grilled shrimp or tofu are great add-ons for more protein.

Make It A Meal

This salad stands on its own, but it also pairs well with chicken skewers, tofu, or summer rolls. For something light, try it with a Thai-inspired soup or cucumber salad.

Storage

Leftovers can be kept in an airtight container in the fridge for up to 3 days. Toss before eating, and if the dressing gets absorbed, loosen it with a splash of water or lime juice.